Sen Li , Qiuyun Li , Fengbo Zhu , Hongdong Song , Chengtao Wang , Xiao Guan
{"title":"真空联合超声处理对大米淀粉精细结构及理化性质的影响","authors":"Sen Li , Qiuyun Li , Fengbo Zhu , Hongdong Song , Chengtao Wang , Xiao Guan","doi":"10.1016/j.foodhyd.2021.107198","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate the effect of vacuum combined ultrasound treatment on the fine structure and the physicochemical properties of rice starch. Rice starch was treated with vacuum (0.09 MPa) and ultrasound (300 W) in different ways, separately or jointly. The granular morphology, particle size distribution, lamellar architecture, chain length distribution, crystal structure, thermal property and gelatinization property of starch were analyzed. The results showed that vacuum combined ultrasound treatment could result in severe shrinkage and damage of starch granules. Examination of starch structure revealed a reduced average particle size with narrowed distribution range, decreased ordering degree of lamellar architecture and shortened chain length of rice starch after vacuum combined ultrasound treatment. Although vacuum combined ultrasound treatment had no effects on crystal type and functional chemical groups of rice starch, it reduced the relative crystallinity. Physiochemical investigation suggested that vacuum combined ultrasound treatment altered the thermal and gelatinization properties of rice flour by reducing the gelatinization enthalpy and gelatinization temperature. Our results suggested that vacuum combined ultrasound treatment affected the fine structure of rice starch and subsequently altered the physiochemical properties of rice flour.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"124 ","pages":"Article 107198"},"PeriodicalIF":11.0000,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":"{\"title\":\"Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch\",\"authors\":\"Sen Li , Qiuyun Li , Fengbo Zhu , Hongdong Song , Chengtao Wang , Xiao Guan\",\"doi\":\"10.1016/j.foodhyd.2021.107198\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to investigate the effect of vacuum combined ultrasound treatment on the fine structure and the physicochemical properties of rice starch. Rice starch was treated with vacuum (0.09 MPa) and ultrasound (300 W) in different ways, separately or jointly. The granular morphology, particle size distribution, lamellar architecture, chain length distribution, crystal structure, thermal property and gelatinization property of starch were analyzed. The results showed that vacuum combined ultrasound treatment could result in severe shrinkage and damage of starch granules. Examination of starch structure revealed a reduced average particle size with narrowed distribution range, decreased ordering degree of lamellar architecture and shortened chain length of rice starch after vacuum combined ultrasound treatment. Although vacuum combined ultrasound treatment had no effects on crystal type and functional chemical groups of rice starch, it reduced the relative crystallinity. Physiochemical investigation suggested that vacuum combined ultrasound treatment altered the thermal and gelatinization properties of rice flour by reducing the gelatinization enthalpy and gelatinization temperature. Our results suggested that vacuum combined ultrasound treatment affected the fine structure of rice starch and subsequently altered the physiochemical properties of rice flour.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"124 \",\"pages\":\"Article 107198\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2022-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"14\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X21006147\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X21006147","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch
This study aimed to investigate the effect of vacuum combined ultrasound treatment on the fine structure and the physicochemical properties of rice starch. Rice starch was treated with vacuum (0.09 MPa) and ultrasound (300 W) in different ways, separately or jointly. The granular morphology, particle size distribution, lamellar architecture, chain length distribution, crystal structure, thermal property and gelatinization property of starch were analyzed. The results showed that vacuum combined ultrasound treatment could result in severe shrinkage and damage of starch granules. Examination of starch structure revealed a reduced average particle size with narrowed distribution range, decreased ordering degree of lamellar architecture and shortened chain length of rice starch after vacuum combined ultrasound treatment. Although vacuum combined ultrasound treatment had no effects on crystal type and functional chemical groups of rice starch, it reduced the relative crystallinity. Physiochemical investigation suggested that vacuum combined ultrasound treatment altered the thermal and gelatinization properties of rice flour by reducing the gelatinization enthalpy and gelatinization temperature. Our results suggested that vacuum combined ultrasound treatment affected the fine structure of rice starch and subsequently altered the physiochemical properties of rice flour.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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